SPICY CHICKPEA AND SPINACH CURRY
Provided by Melissa Clark
Categories Slow Cooker Vegetarian Dinner Lunch Spinach Chickpea Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
- Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.
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andry fameno
[email protected]This curry was amazing! The flavors were incredible and the chickpeas and spinach were cooked perfectly. I served it over quinoa and it was a perfect meal. I'll definitely be making this again and again.
Mr.Rajpoot 48
[email protected]I tried this recipe last night and it turned out great! The curry was flavorful and the chickpeas and spinach were cooked perfectly. I served it over rice and it was a hit with my family. I'll definitely be making this again.
Justin Browning
[email protected]This curry was delicious! The flavors were well-balanced and the chickpeas and spinach were cooked perfectly. I especially liked the addition of coconut milk, which gave the curry a creamy and rich flavor. I would definitely recommend this recipe to
MD JAMIL MIYA
[email protected]I made this curry for dinner last night and it was a hit with my family! Everyone loved the flavorful sauce and the tender chickpeas and spinach. I also liked that it was a relatively quick and easy dish to make. I'll definitely be adding this to my
Abdulla Punam
[email protected]This spicy chickpea and spinach curry was a real treat! The flavors were bold and complex, with just the right amount of heat. The chickpeas and spinach were cooked perfectly, and the sauce was rich and creamy. I served it over basmati rice, and it w